Using your hands, form into balls about 1 ½ inch diameter. Place on a lightly oiled baking tray, and bake in a 400°F oven until brown about 12 minutes. Alternatively, brown meatballs in a large saute pan.Preparing the curry

In a heavy bottom, oven proof pot, heat ghee on medium high. Add cumin seeds and bay leaves and fry for about 30 seconds or until the cumin seeds pop.

Add chopped shallots, and cook till translucent, about 3 minutes, then add the garlic and ginger. Saute under medium heat for about 3 minutes until golden brown and fragrant.

Add the crushed tomatoes and saffron, and simmer for 5 minutes. Taste and add salt if needed.

Transfer the meatballs back into the pot, add more broth if necessary to cover the meatballs, and bake covered, in a 400 °F oven (alternatively simmer on low on stove top) for 10 minutes. stirring once or twice gently. Stir in the cream or yogurt.